By now you might be noticing that my recipe, Roasted Vegetable Tart with Cheddar Cheese Crust looks and sounds nothing like Susan's. I humbly take my hat off on this one and ask for your forgiveness. While I did have the kale on hand (purchased specifically for Susan's recipe), I also got to thinking of all the other great vegetables I had in my fridge that would make some delicious filling for the cheddar cheese crust, and ones that my family might enjoy a little more than the kale.

Fast forward to the cutting board and the cheese grater, here is the still 100% vegetarian recipe I wound up making that was completely inspired by Susan...even if I colored way out of her lines. That said, I totally urge you to check out Susan's recipe because it's far, far prettier than mine!

To make the crust:
-In a food processor, pulse the flour, butter, salt, cayenne pepper, cheese until crumbly. Add in the ice water and vinegar and continue to pulse until the mixture comes together in a ball. *Note - You may need to add additional ice water to achieve this.
-Remove the dough from the processor and flatten it into a disc. Wrap the dough in plastic wrap and chill for at least 30 minutes. While the dough is chilling, prepare the filling.

To prepare the filling:
-Preheat oven to 450 degrees
-In a large bowl toss the sweet potatoes, broccoli, cauliflower, with the olive oil.
-Place the veggies in an even layer on a baking sheet and season with 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
-Roast in the preheated oven for approximately 15 minutes. Remove and allow to cool.
-While the veggies are roasting, in a large skillet over medium/high heat, caramelize the onions in the butter, stirring occasionally, until they're deeply browned in color. Cool.

To assemble the tart:
-Turn the oven heat down to 375 degrees.
-Prepare a tart pan by spraying with non-stick cooking spray.
-Roll out the chilled dough to approximately 1/8" thickness and large enough to cover the bottom of the tart pan and up the sides.
-Transfer the rolled dough to the tart pan and press the dough firmly into the pan and up the sides.
-Prick the bottom of the dough with a fork.
-Place the tart pan on a baking sheet and bake for approximately 20 minutes.
-Remove the tart pan from the oven and spread the caramelized onions evenly on the bottom of the crust.
-Top the onions evenly with the roasted veggies.
-Spread the mozzarella cheese evenly over the veggies and sprinkle with a touch more cayenne pepper.
-Return the tart back to the oven and bake until the cheese is completely melted and browned.
-Cool for about 10 minutes on a wire rack.
-To serve, place the tart on top of a bowl and allow the sides of the pan to fall away. The bottom of the pan will remain with the tart.
-Cut into desired shapes and serve warm.

Open wide...You're going to love this!

To see all the other fantastic recipes shared in this week's #SRC, check out the links below by all the other group D Secret Recipe Club members... but be forewarned, you're going to get very, very hungry!